Balsamumm-Maple Caramel Recipe
- Angela & i
- il y a 13 heures
- 2 min de lecture
This Balsamumm-Maple Caramel Recipe is pure magic! Luxuriously smooth and rich, it pairs beautifully with just about anything sweet. Try it on toast for breakfast, drizzled over warm Brie or Camembert, poured over pies, cakes, cookies, or even fresh fruit. Fair warning: it’s seriously addictive!
DETAILS |
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Prep time: 5 minutes |
Cook time: 7–10 minutes |
Yield: About 1 ½ cups |
Difficulty: Easy |
INGREDIENTS |
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150 g Balsamumm Bianco |
100 g pure maple syrup |
60 g unsalted butter, cold and cubed |
125 g heavy cream (35%) |
1 pinch fleur de sel |
INSTRUCTIONS
Prep the butter: Cut the butter into small pieces and keep it cold in the refrigerator.
Warm the cream: In a small saucepan, gently heat the cream over low heat for about 3 minutes, until warm. Set aside.
Start the caramel: In another saucepan, combine Balsamumm Bianco and maple syrup. Heat over medium heat and bring to 180°C (356°F).
Incorporate the cream: Slowly add the warm cream to the caramel in several additions, whisking vigorously to emulsify after each pour.
Finish cooking: Continue to heat the mixture until it reaches 116°C (240°F).
Add the butter: Remove from heat. Gradually whisk in the cold butter pieces until fully melted and the caramel is smooth and glossy. Add a pinch of fleur de sel to balance the sweetness.
Cool & store: Pour into sterilized jars. Let cool to room temperature before sealing. Store in the refrigerator for up to 1 month.
Angela’s Tips & Creative ideas |
Add this caramel to your cheese platter, swirl it into fruit salad or ice cream, or use it as a decadent topping for pancakes, pies, cookies, or breakfast toasts. The possibilities are endless! |